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6
Trekking, småkoking
Melboller, potetballer
Fisk
Hvite sauser, f.eks. bechamelsaus
Piskede sauser, f.eks. bernaisesaus, hollandaisesaus
4.–5.*
4–5*
1–2
3–4
20–30 min
10–15 min
3–6 min
8–12 min
Koking, damping, dampkoking
Ris (med dobbel vannmengde)
Risengrynsgrøt
Poteter med skall
Skrelte poteter
Deigvarer, pasta
Gryterett, supper
Grønnsaker
Grønnsaker, dypfryste
Koking i trykkoker
2–3
1–2
4–5
4–5
6–7*
3–4
2–3
3–4
4–5
15–30 min
35–45 min
25–30 min
15–25 min
6–10min
15–60 min
10–20 min
10–20 min
-
Surring
Rulader
Grytestek
Gulasj
4–5
4–5
2–3
50–60 min
60–100 min
50–60 min
Steking**
Snitsel, naturell eller panert
Snitsel, dypfryst
Kotelett, naturell eller panert***
Biff (3 cm tykk)
Hamburger, frikadeller (3 cm tykk)***
Fjærkrebryst (2 cm tykt)***
Fjærkrebryst, dypfryst***
Fisk og fiskefilet, naturell
Fisk og fiskefilet, panert
Fisk og fiskefilet, panert og dypfryst, f.eks. fiskepinner
Scampi og reker
Panneretter, dypfryste
Pannekaker
Omelett
Speilegg
6–7
6–7
6–7
7–8
4–5
5–6
5–6
5–6
6–7
6–7
7–8
6–7
6–7
3.–4.
5–6
6–10 min
8–12 min
8–12 min
8–12 min
30–40 min
10–20 min
10–30 min
8–20 min
8–20 min
8–12 min
4–10 min
6–10 min
fortløpende
fortløpende
3–6 min
Fritering (friter 150–200 g per porsjon fortløpende i 1–2 l olje**)
Dypfryste produkter, f.eks. pommes frites, kyllingnuggets
Kroketter
Kjøtt, f.eks. kyllingstykker
Fisk, panert eller innbakt
Grønnsaker, panert eller innbakt sopp
Småbakst, f.eks. berlinerboller, innbakt frukt
8–9
7–8
6–7
5–6
5–6
4–5
-
-
-
-
-
-
Trinn for videreko-
king
Varighet for videre-
koking i minutter
* Kok videre uten lokk
** Uten lokk
*** Snus ofte
6


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